Fiestacornbread Recipes

FIESTA CORN BREAD

Fiesta Corn Bread image

I love this bread-it's my most requested recipe and has won blue ribbons at county fairs in three different states.-Jean K Irving, Thousand Oaks, California

Provided by Taste of Home

Time 55m

Yield 15 servings.

Number Of Ingredients 12

Ingredients

3/4 cup butter, softened
3/4 cup sugar
4 large eggs
1 can (14-3/4 ounces) cream-style corn
1 cup all-purpose flour
1 cup cornmeal
3 teaspoons baking powder
1/4 teaspoon salt
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1 can (4 ounces) chopped green chilies
1 jar (4 ounces) diced pimientos, drained

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in corn (mixture will appear curdled). Combine the flour, cornmeal, baking powder and salt; add to creamed mixture just until moistened. Fold in the cheeses, chilies and pimientos. , Transfer to a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 281 calories, Fat 15g fat (9g saturated fat), Cholesterol 96mg cholesterol, Sodium 425mg sodium, Carbohydrate 30g carbohydrate (11g sugars, Fiber 2g fiber), Protein 7g protein.

FIESTA CORNBREAD

Fiesta Cornbread image

I have been making this for years, and it is one of my favorite accompaniments to saucy barbecued ribs (or anything similar).

Provided by JackieOhNo

Categories Breads

Time 55m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

2 cups yellow cornmeal
2 cups flour
2 tablespoons baking powder
2 teaspoons salt
2 eggs
2 cups milk
1 (15 ounce) can cream-style corn
1 (4 ounce) can chopped green chilies
1 cup shredded cheddar cheese, about 4 oz

Steps:

Heat oven to 400 degrees.
Combine dry ingredients in a large bowl; mix well.
Add remaining ingredients, stirring only until dry ingredients are moistened.
Pour into a greased 13x9-inch baking pan.
Bake for 40 to 45 minutes.

Nutrition Facts : Calories 255.8, Fat 6.5, SaturatedFat 3.3, Cholesterol 46.6, Sodium 768.6, Carbohydrate 41.5, Fiber 2.6, Sugar 1.9, Protein 9.3

FIESTA CORNBREAD

Fiesta Cornbread image

Recipe courtesy of Kathryn Harris, found in the Gooseberry Patch Homestyle family favorites cookbook. Posting recipe per request.

Provided by sloe cooker

Categories Breads

Time 45m

Yield 6-9 serving(s)

Number Of Ingredients 10

Ingredients

1 cup cornmeal
1 cup buttermilk
8 ounces creamed corn
2 jalapeno peppers, chopped
1/2 teaspoon salt
3/4 teaspoon baking soda
2 eggs, beaten
1 small onion, chopped
1/4 cup oil
1 cup shredded cheddar cheese, divided

Steps:

Mix first 8 ingredients, set aside.
Heat oil in an 8 or 10 inch cast iron skillet.
Pour in half the batter.
Sprinkle with half the cheese.
Pour in remaining batter.
Sprinkle with remaining cheese.
Bake at 400 degrees for 30 minutes.

Nutrition Facts : Calories 305.5, Fat 18.2, SaturatedFat 6, Cholesterol 83.4, Sodium 659.1, Carbohydrate 26.8, Fiber 2.3, Sugar 4.3, Protein 10.7

FIESTA CORN SALAD

Fiesta Corn Salad image

We first had this salad at our daughter's home in California. It's wonderful with a meat-and-potatoes dinner, or served for lunch with chunks of French bread.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4-6 servings.

Number Of Ingredients 7

Ingredients

1 can (15-1/4 ounces) whole-kernel corn, drained
1 cup chopped fresh tomato
1 cup chopped peeled cucumber
1/2 cup chopped celery
1/2 cup diced green or sweet red pepper
2 green onions, sliced
1/2 cup bottled Italian salad dressing

Steps:

Combine all ingredients. Chill several hours before serving.

Nutrition Facts : Calories 140 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 546mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein.

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